A crunchy slaw is guaranteed to make you feel refreshed (and virtuous) almost instantly. It might sound like an odd idea to massage the kale before making the salad, but this softens the leaves and makes it far more pleasant to eat raw.
- 1½ tbsp olive oil
- 4 skinless barramundi fillets (about 150gm each)
- Finely grated rind of 1 lemon, plus lemon wedges to serve
- Roasted nuts and seeds, to serve (see note)
- Dukkah, to serve
Kale, fennel and broccoli slaw
- 1 garlic clove, finely chopped
- Juice of 1½ lemons
- 2 tbsp buttermilk
- 2 tbsp extra-virgin olive oil
- 200 gm coarsely chopped kale (2 cups)
- 200 gm broccoli, finely chopped
- 1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped
- ⅓ cup coarsely chopped dill
- ⅓ cup coarsely chopped flat-leaf parsley
- 2 tbsp finely chopped chives
- 1Preheat oven to 200C. Heat oil in a frying pan over medium-high heat, add fish and fry until well browned (2-3 minutes), then turn and brown other side. Scatter with lemon rind, season to taste and roast until just cooked through (1-2 minutes).
- 2Meanwhile, for kale, fennel and broccoli slaw, combine garlic and half the lemon juice in a screwtop jar and stand to soften (1-2 minutes). Add buttermilk and half the oil, season to taste and shake to combine. Combine kale, remaining lemon juice and remaining olive oil in a bowl, season to taste and massage kale until beginning to soften (1-2 minutes). Add broccoli, fennel and fronds and herbs, drizzle with buttermilk dressing to taste and toss to combine. Drizzle roast barramundi with a little extra buttermilk dressing, scatter with roasted nuts and seeds, and dukkah and serve with slaw and lemon wedges.
Greengrocers and delicatessens sell a mix of roasted nuts and seeds, usually containing pepitas, sunflower seeds and a mix of nuts; otherwise use your favourite roasted nuts.